Turkey Veggie Chili with Harvest Reserve Fire Roasted Tomatoes

Nothings says comfort food like a big 'ol bowl of hearty chili. During the winter months, chili is an easy, one-pot meal to prepare that can feed a crowd while taking less than 30 minutes to make. Plus, there are endless combinations to make any palate happy - vegetarian, buffalo, turkey, white bean, chicken, etc.

Even though there are a many different ingredients and variations of chili, there is one ingredient that I always make sure to include, canned tomatoes. In the past, I've always used Del Monte stewed tomatoes. My mother used them when she would make chili for my brothers and I growing up. Their tomatoes are standard grocery store fair and will add decent flavor to any chili.

But it wasn't until I found the 2013 Halley Harvest Reserve Fire Roasted Tomatoes that took my childhood chili recipe to the next level. The flavor of the reserve tomatoes were more robust and not watered down like Del Monte tomatoes. I never knew canned tomatoes could taste so fresh and vibrant. Clearly, I have been missing out!

These fire roasted tomatoes are grown and canned with the utmost care and are truly the fruits of labor when it comes to producing organic tomatoes. And during the winter months you want to use the best ingredients to create that burst of flavor.

The sweet and smoky flavor of the fire-roasted tomatoes in this childhood turkey chili recipe will have the family coming back for seconds.

Turkey Veggie Chili with Harvest Reserve Fire Roasted Tomatoes

Serves 6 to 8

Prep Time: 20 minutes

Cook Time: 30 minutes

Ingredients:

1 pound ground turkey

2 tablespoons olive oil

2 tablespoon chili powder

1 tablespoon paprika

1 tablespoon cumin

1 tablespoon garlic powder

1 green pepper, chopped

1 red pepper, chopped

1 yellow onion, chopped

2 cans ranchero beans, drained

2 cans 2013 Harvest Reserve Fire Roasted Tomatoes

1 cup water

salt & pepper to taste

sour cream, garnish

cilantro, garnish

Directions:

Preheat a Dutch oven to medium-high heat. Add the olive oil, onion, green pepper, red pepper, onion, and a pinch of s&p. Saute for a five minutes or until the veggies have softened. Add the ground turkey with a little more s&p. Continue to cook until the turkey is no longer pink. Add the beans, tomatoes, and water (if liquid is needed). Bring to a boil and then to a simmer. Simmer for about 20 minutes. Ladle chili into bowls and garnish with sour cream and cilantro.

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